Preheat the oven to 400°F. Line 2 baking sheets with foil and lightly coat with oil.
Add the sweet potatoes to a large bowl and toss with 1 tablespoon oil, the maple syrup, cinnamon, sumac, a little paprika, salt and pepper. Spread evenly on one of the prepared baking sheets and roast until just tender, 30 to 35 minutes, turning the potatoes at the 20-minute mark to prevent burning.
Meanwhile, in the same bowl, add the Brussels sprouts and toss with the balsamic vinegar, a little paprika, salt and pepper. Place on one end of the second prepared baking sheet.
In the same bowl, add the broccoli, cauliflower and bell peppers and toss with 1 tablespoon oil, a little paprika, salt and pepper. Spread out on the baking sheet next to the Brussels sprouts. Roast the second pan of veggies until just tender, about 20 minutes, tossing once.
Meanwhile, cook the quinoa according to the package directions. When done, fluff with a fork.
Layer the quinoa on the bottom of a large serving bowl. Top with the cooked veggies and sweet potatoes and mix everything together. If using a protein, place that on top. If you're eating the dish throughout the week, you can switch up the protein as you like.
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